Fiteer with Cheese

Ingredients

• 2.5 cups all-purpose flour
• ¾ teaspoon kosher salt
• ¾ cup warm water
• 2 tablespoons extra-virgin olive oil
• ½ cup unsalted butter, melted
• 2 cups whole milk ricotta cheese
• 1 cup feta cheese, crumbled
• ½ cup fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 2 whole large eggs
• ¼ teaspoon black pepper
• 2 tablespoons sesame seeds

Instructions

1. 1

   Pour 2.5 cups of all-purpose flour into a large mixing bowl and whisk in 0.75 teaspoon of kosher salt. Create a well in the center.

2. 2

   Pour 0.75 cup of warm water and 2 tablespoons of extra-virgin olive oil into the well. Using your fingers or a wooden spoon, gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms.

3. 3

   Transfer the dough to a clean counter and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky — add a sprinkle more flour only if it sticks to your hands. This develops gluten, which helps you stretch the dough thin without tearing.

4. 4

   Divide the dough into 4 equal portions and roll each into a ball. Lightly coat each ball with a few drops of olive oil, place them on a plate, cover loosely with plastic wrap, and rest at room temperature for 15-20 minutes. This relaxes the gluten and makes stretching much easier.

5. 5

   In a medium bowl, combine 2 cups of whole milk ricotta, 1 cup of crumbled feta cheese, 0.5 cup of finely chopped fresh parsley, 3 tablespoons of finely chopped fresh dill, 2 large eggs, and 0.25 teaspoon of black pepper. Stir gently with a fork until just combined — don't overmix, as this can make the filling dense.

6. 6

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

7. 7

   Take one dough ball and stretch it gently on a clean, dry counter. Working from the center outward, use your fingertips to stretch it into a very thin square about 12 × 12 inches — you should almost see through it. If it tears slightly, pinch it closed; small tears are normal. Brush the entire surface with melted butter using a pastry brush.

8. 8

   Fold the thin dough square in half to form a rectangle, then fold in half again to form a smaller square. This creates 4 layers. Brush the folded dough with more melted butter.

9. 9

   Unfold the dough gently back to the full square size. Spread one-quarter of the cheese filling (about 3/4 cup) evenly over the dough, leaving a 1-inch border. Fold in all four edges over the filling like an envelope, sealing the seams by pinching them gently — this creates a neat rectangle package.

10. 10

    Transfer the pastry to the prepared baking sheet, seam-side down. Repeat steps 7-9 with the remaining three dough balls and filling. You should have 4 pastries on the baking sheet.

11. 11

    Brush the tops of each pastry generously with the remaining melted butter. Sprinkle 0.5 tablespoon of sesame seeds over each pastry.

12. 12

    Bake for 20-25 minutes, until the pastry is deep golden brown on top and you hear a light crackling sound when you press it gently — this indicates crispness. The edges will be darker than the center, which is perfect. Let cool for 2-3 minutes on the baking sheet (they firm up as they cool), then serve warm.

Tools you’ll need

• large mixing bowl
• whisk
• wooden spoon
• kitchen scale or measuring cups
• clean counter
• plastic wrap
• medium mixing bowl
• fork
• large baking sheet
• parchment paper
• pastry brush
• oven

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